Except that I made it with Swiss Chard instead of Spinach. I found fresh Swiss Chard in the grocery store and couldn't resist it. It was a big bunch and we had Chard in smaller portions in different recipes. And all of them tasted good. I like spinach dal but cooking dal with chard and garlic gives it a unique taste.
I usually boil the dal seperately. It makes for a couple of extra preparatory steps, but then the actual cooking time reduces. And of course, the end result makes it all worth it.
1 cup Moong Dal
1 small bunch of chard - chopped (it makes for about 3-4 cups)
1 small onion - chopped thinly
2 cloves garlic - chopped thinly or garlic pressed
1 medium tomato - chopped
2 red chillis
1/2 tspoon mustard seeds
1/2 tspoon cumins seeds
1/4 tspoon turmeric
1/4 tspoon cumin and coriander powder
pinch of asafoedtida
1 tspoon oil
salt to taste
Boil the dal with little turmeric and salt.
In the meantime, heat oil and temper with asafestida, cumin and mustard seeds & red chillis.
Add the garlic and saute for a couple of minutes.
Add onions and saute till they start turning brown.
Put the tomatoes and the chard. Cook till the chard becomes dark green and wilt.
Add the powder masalas and mix it well together.
Pour the dal. Add about 1/4 cup of water and let it simmer on low flame for about 5 min.
Serve with rice or chapatis.
We served it with a salad of grated cucumber and carrots, and lime pickle.